27 January 2011

Simona, the talented author of Briciole, is hosting My Legume Love Affair #31 the legume-centered event that is the brainchild of Susan of The Well-Seasoned Cook. One of my promises to myself in 2011 is that I would continue to introduce more heart friendly and subsequently lighter dishes into my menus. Submitting a recipe to My Legume Love Affair seemed a good way to continue to steer me on the right path.

My favourite legume is still the lowly chickpea or garbanzo bean. Garbanzo beans (like most legumes) have long been valued for their fiber content. There's now direct evidence about garbanzo beans and appetite! Participants in recent studies reported they consumed less food overall when the diet was supplemented with garbanzo beans. Just like eating 6 sticks of celery for a mid afternoon snack reduces your appetite. Yay for fiber!!!

This particular recipe comes to me from the Leite's Culinaria newsletter from Elie Krieger. Ellie says on Leite's Culnaria, "In this chickpea and spinach salad recipe, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Herbs punch it up with an unmistakable freshness, and the spinach provides a tender bed. An orange-infused yogurt topping for the salad creates a cool, creamy contrast. It’s great served with spiced pita chips or fresh bread."

In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly.

In another small bowl, stir the yogurt, orange juice and zest, and honey.

Divide the spinach leaves among 4 plates. Spoon the chickpea mixture over the spinach. Top with the yogurt sauce and sprinkle with the mint.

Serves 4

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

I love the look of this salad and the list of ingredients is quite intriguing. I am bookmarking this recipe for possible use with my baby Swiss chard. We are having a nice spell of warm weather, so my little plants are growing a bit. Thank you so much for your contribution to MLLA!

I came by after noticing the "love affair" subject thinking this would be a "steamy" post. Alas, it's not but I'm quite happy to find that it is about "heart" and am pleased to have a delicious recipe containing every ingredient that we like a lot!

Just this month I reconstituted chick peas for the first time after Christmas in November with Bal Arneson's inspiring session. They were NOTHING like the ones in the can. Canned chickpeas are great for hummus - actually almost better than the reconstituted ones, as they are wetter. But, I have NEVER liked salads with chickpeas and I am now addicted. I also vowed to do more legumes in this new year... thus, the Barlotti Beans (reconstituted and prepped by moi for the chili I just posted. I have a hummus post to publish, but am in no rush... now I am thinking - gee, can I make the deadline for this? I thought "everyone knows how to make hummus!", but - NO. I have 6 students in my cooking class Saturday all dying to know that had put out big bucks buying it and were shocked to learn how simple it really was. This post is for them.... when I post it. This salad I must try!:)Valerie

What a great flavor combo, Val! I love chickpeas so much! thanks also, for sharing over on my link-up today. I am preparing my "red" Cooking Light Virtual Supper Club recipe this weekend and hubby is completely excited about it, as am I! All the best to you, Roz

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.